
Thai Cucumber Salad

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If you want ta make this salad mare substantial and serve it as a main course, toss it with shredded cold roast chicken or whole cooked shellfish such as shrimp.
ingredients
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serves: 6
4 regular cucumbers (or 2 English cucumbers, peeled and halved lengthwise)
1 1/2 teaspoons coarse salt
1/4 cup creamy peanut butter (made with only peanuts and salt)
2 Thai chiles (or 4 jalapeno chiles, seeded and minced)
1 clove garlic (minced and then crushed with the flat side of the knife)
1/2 cup unsweetened coconut milk
4 1/2 teaspoons sugar
1/2 bunch cilantro (large stems removed and leaves finely chopped)
20 leaves fresh basil (preferably holy basil, each torn into about 3 pieces)
3 tablespoons fresh lime juice
3 tablespoons rice vinegar (or white wine vinegar)
2-3 tablespoons fish sauce (or more as needed)
6 sprigs mint (or cilantro)
Servings Per Recipe: 6
Amount per Serving
Calories: 144
- Total Fat: 10.1 g
- Saturated Fat: 4.6 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 1111.4 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 1.8 g
- Sugars: 7 g
- Protein: 4.3 g
preparation

comments
Mommy_loves_to_cook
August 8, 2011